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Saturday, November 23, 2013

I know, I have kind of been MIA. I have been away for over a week.
We have been enjoying Disney world. I never dreamed I would go there.
We had a wonderful opportunity and seized the day. So many pictures. I
took a 1000- literally. I love looking at all of them. I relive the
magic while looking at those smiling faces.

While we
were there we had some awesome food. I wanted to share with you what we
had because after all this is a food blog. I do have a few other
pictures to share.

Not a great pic- the wonderful

Strawberries and cream tart

School bread- a must make!

These are the chefs you want to cook with, hysterical and fun. THey put on a great show.

Sunday, November 17, 2013

Love mushrooms. Do you? Do you know how good they are for you? I remember a time when professional health care people thought there was no benefit to mushrooms. Nothing really to speak of nutritionally in mushrooms. Ah, but they just didn't even know yet. The one great thing about mushrooms is that they can serve as highlighters for cancer cells. They kind of tag cancer cells so that the body can identify the cancer cells and attack them. They say one mushroom a day is enough to do this task. Pretty efficient, huh? And it doesn't matter whether you eat them fresh, dried or cooked. Awesome. So get a little mushroom in your diet.

This certainly is one delicious way to do it. This mushroom cream over pasta. We loved it. Even my picky girl said she would eat. She said of course she would have to pick out the little bits of mushroom in there. Goodness, gracious.

In a large deep frying pan, saute onions and mushroom in butter until tender. Add chopped garlic, cook one minute more. Add in beer and then cream. Sprinkle flour over mixture and then stir in until absorbed. Toss in cooked pasta.

I like to time it so my pasta finishes about the same time. I ladle (with a slotted spoon) the pasta right into the frying pan. No matter if some of the water gets in there. A little bit anyhow. Once completely tossed, pour into serving bowl and sprinkle with parmesan and parsley .

Wednesday, November 13, 2013

Premix stuff is awesome. It's fast food from scratch. I don't know about you but half the time it takes to make something is getting everything out. If it is something you make all the time, premix it. You can just add the wet ingredients and your done.

This is my favorite granola bar recipe that I make pretty often during the school year. It is great for a fast breakfast, lunches and snacks.

Layer it as follows, flour and salt on the bottom, cinnamon on top of that wheat germ and oats on top of that followed by the brown sugar. Seal up in the jar. When ready to mix, stir in oil, honey, vanilla and egg. Done!

In
a large bowl mix all dry ingredients. Make a well and add wet
ingredients. Mix well, I use a fork to mix. Using the back of a rubber
spatula flatten granola into pan and smooth. Bake for 30-35 minutes
until bars turn golden at the edges. Cool 5 minutes and cut into bars
or squares. Do not allow them to dry completely as they will be very
difficult to cut.

If you want more crunch , patiently smooth out
in a baking sheet. I also have added another half batch and smoothed it
out in a jelly roll pan.

Friday, November 8, 2013

When it is this time of year, these spices get used constantly in my house. I make my own since I have lots of spices. They make great hostess gifts to friends at the Holidays too. Easy and you can adjust to suit your taste.Pumpkin Pie Spice

Tuesday, November 5, 2013

What could be better than soup this time of year? I love posole and this one is one of my favorites. I think the thing that totally gets me about this soup is the fresh vegetables. I know it might seem foreign to some people to put radishes in soup but in many countries radishes are cooked in lots of dishes. This radish here is not cooked but its addition to the soup is amazing. It's one vegetable I totally have to have in my posole. Green Posole Verde

In a 400F oven roast the tomatillos and onion, until tender. Remove from oven and when cool enough to handle, puree in a blender. Combine with broth, hominy, roasted chilies, cumin and garlic in a soup pot. Bring to a boil and gently simmer for about 20 minutes. Ladel into bowls and add the trimmings you like with a little twist of lime. If you are like me, a big twist of lime.

Sunday, November 3, 2013

Whenever I see Alfredo sauce in a recipe I tend to shy away because it
has lots of calories and is difficult to figure on portion calories.

So easy to make, especially if you buy the Alfredo. I did buy some not too long ago as one of those, quick meal things that I keep in my back pocket. Yes, I know, its not home made per my usual. But that is just it, I do make home made, from scratch most of the time but sometimes, I want a quick meal.

So delicious. So creamy. So easy. So full of fiber. So, only 150 calories. Wow!

Spaghetti Squash Alfredo

parmesan cheese
spaghetti squash
Alfredo sauce

Turn oven on to 350F.

First, cut squashes in half lengthwise. Remove seed from center cavity , scraping on the sides of little to work it off. This is going to be the hardest part of the recipe. Place on baking sheet open side down. Bake until they are soft. Take a pot holder and push on the top of the skin. If it depresses easily then it is ready.

Remove from oven (leave oven on because you are going to be putting stuff back into the oven) and once it cools a little to handle, take a fork and scrape the fleshy insides in a motion from the skin to the center cavity. You will notice it breaks off in strings. Place the stringy squash into greased ramekins. Pint sized. Or you can do one large ones. I liked the little protions because then I could figure my calorie consumption more easily.

Once in the ramekin, spoon Alfredo sauce in measured portions. Mix into the squash. Sprinkle Parmesan over top. Place back in 350F oven, uncovered for about 20 minutes.

I had a few bad spots on this one so that is why this is a smaller chunk of squash.

About Me

There is a new chapter in my life. It's all about how our life (my husband and I) has turned around to a plant based, vegan life! How step by step we are teaching ourselves a whole new way. How we discover new foods. How delicious can happen without meat. Yes, even without bacon.
You can email me at lorilipsmackerz @ g mail . com (take out the spaces).